Mexican salmon

This recipe is from fridge to plate in less than 30 mins, super tasty and low calorie.

250g potatoes, peeled and cut into cubes
1 tbsp olive oil
1/2 tsp paprika
2 x boneless salmon fillets
2 x large vine tomatoes, deseeded and diced
1/2 red onion finely chopped
1 x avocado, stoned and diced
1 x red chilli deseeded and finely chopped
Small handful of coriander, chopped
2 x lime

Preheat oven to 200°. Toss the potatoes in the oil and half of the paprika. Season and spread out in a single layer on a non stick baking tray. Bake in the oven for 20 mins, turning halfway.
After 20 mins, lay the salmon on top of the potatoes, sprinkle with the remaining paprika and season well.
Meanwhile, make the salsa. Place the rest of the ingredients into a bowl, add the juice of lime, season and toss together.
Remove the salmon and potatoes from the oven onto a plate. Spoon over the salsa. Serve with wedges of lime.

1 Comment

  1. Melady says:

    Honest, I’m not stalking you! I saw this and though that a Mexican flavoring to salmon would be really good. Again, I’d never have thought of this! Must try.

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